Chile Relleno Soup
Chile Relleno Soup is a comforting Mexican-inspired dish that captures the smoky flavor of roasted poblano peppers and the creamy, cheesy goodness of classic chile rellenos—without the frying. It’s warm, rich, and perfect for a cozy dinner.
Ingredients
4 medium poblano peppers
2 tablespoons butter
1/4 cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
4 cups chicken bone broth
Salt, to taste
Optional for Creaminess & Topping
4 oz cream cheese, softened
1/2 cup heavy cream or milk
1 cup shredded Monterey Jack or cheddar cheese
1 cup shredded cooked chicken (optional for protein)
Chopped cilantro
Lime wedges
Instructions
1️⃣ Roast the Poblano Peppers
Place the poblano peppers under a broiler or over an open flame.
Turn occasionally until the skins are charred and blistered on all sides (about 8–10 minutes).
Transfer peppers to a bowl and cover for 10 minutes to steam.
Peel off the skins, remove the seeds, and slice the peppers into strips.
2️⃣ Cook the Aromatics
In a large pot, melt the butter over medium heat.
Add the chopped onion and cook for 3–4 minutes until soft.
Stir in the garlic and cumin and cook for 1 minute until fragrant.
3️⃣ Build the Soup
Pour in the chicken bone broth.
Add the roasted poblano strips.
Bring to a gentle simmer and cook for 10 minutes so the flavors combine.
4️⃣ Make it Creamy (Optional but Recommended)
Stir in the cream cheese until fully melted.
Add the heavy cream and shredded cheese.
Stir until the soup becomes smooth and creamy.
5️⃣ Add Chicken (Optional)
If you want a heartier soup, stir in shredded cooked chicken and simmer for another 5 minutes.
6️⃣ Season and Serve
Taste the soup and add salt as needed.
Serving Suggestions
Serve hot with:
Warm tortillas or crusty bread
Avocado slices
Fresh cilantro
A squeeze of lime
Tips
If you like a spicier soup, add a diced jalapeño when cooking the onions.
For a thicker soup, blend half the soup and return it to the pot.
Leftovers taste even better the next day as the flavors deepen.
